Matt Xiaxiang
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Main dishesGrilled green chicken sandwich
Posted: 10/09/2024Updated: 10/09/2024
Smoky chicken marinaded in an tangy, aromatic green chutney made from fresh herbs and spring onions. Paired with a herb mayonnaise.
Ingredients
Servings
Green chutney marinade
- 4 large Skin-on, boneless chicken thighs
- 2 Spring onions
- 20 grams Fresh parsley
- 20 grams Fresh coriander
- 1 tablespoon Olive oil
- 2 teaspoons Cumin powder
- 1 Lime
- 3 cloves Garlic
- 1 tablespoon Yoghurt
- 2 teaspoons Salt
- 2 teaspoons Ground black pepper
Herb mayonnaise
- 6 tablespoons Mayonnaise
- 1 Spring onion
- 10 grams Fresh coriander
- 10 grams Fresh parsley
- 5 grams Chives
- 1 tablespoon Honey
- 1 Lime
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Assembly
- 4 large Ciabatta
- 4 Cheddar cheese slices
- 4 handfuls Spinach
- 2 large Tomatoes
Instructions
Green chutney marinade
- Marinade the chicken thighs the night before. To a blender, add roughly chopped spring onions, fresh coriander and parsley leaves, chives, green chillies, the juice of the lime, cumin powder, garlic, salt and black pepper. Blend until smooth then add the olive oil.
- Debone the chicken thighs if needed and trim any excess skin. Add the chicken thighs to a large mixing bowl along with marinade and yoghurt. Mix until the chicken is thoroughly coated. Leave to marinade overnight.
Herb mayonnaise
- In a blender, add the roughly chopped spring onion, fresh coriander and parsley leaves, chives, juice of the lime, honey, salt and black pepper. Blend until smooth.
- Fold the blended mixture into mayonnaise until fully combined.
Assembly
- Place the marinaded chicken thighs onto a hot grill skin side down. Once the skin has become crispy, about 4-5 minutes, flip and grill for a final 3-4 minutes until cooked.
- Slice the grilled chicken into smaller pieces as well as slicing the cheddar cheese and tomatoes.
- Spread the herb mayonnaise onto each side of a sliced ciabatta roll. On the bottom piece, layer a handful of spinach followed by slices of tomato. Season the tomato with salt and black pepper to your taste.
- Place the sliced chicken thighs on next before finishing with the sliced cheddar cheese. Add the top piece on top and it is ready to eat.
My notes
Cooking tips
- Don't add mayonnaise and olive oil to blender: Both of these can develop an unpleasant bitter flavour when blended.
- Don't blend for too long: The heat from the blades can turn the herbs brown and cause them to lose their fresh taste.
- Only use the leaves of the herbs: The stalks of fresh herbs can often be fibrous and bitter so it is best to leave them out.
- Grilling skin side down first: This allows the skin to become crispy while cooking the meat. If grilling the meat side first, there may not be enough time for the skin to be crispy without overcooking the meat.
- Cooking the chicken: If you don't have access to a grill, you can pan-fry the chicken instead. Ensure the pan is hot before adding the chicken skin side down.
- Seasoning the tomatoes: Doing this helps to enhance their natural flavours and balance their acidity.
Alternative ingredients
- Experiment with quantities of the spices and aromatics used or add new flavours altogether. You could try adding fresh mint for a cooler flavour profile.
- The choice of cheese is flexible - a sweet and creamier Gouda or mild Monterey Jack cheese are good choices as well. Grilling the cheese until it melts may also be a preferable suggestion.
Storage instructions
Storing the whole sandwich will only cause the bread to become soggy and fall apart so store each ingredient separately and assemble when needed.
- Refrigeration: The uncooked marinaded chicken can be stored for 1-2 days in an airtight container. Cooked marinaded chicken can be stored for up to 3-4 days in an airtight container. The herb mayonnaise can last for 5-7 in an airtight container.
- Freezing: Store both the uncooked and cooked marinaded chicken (allow cooked to cool completely) in a freezer-safe container or heavy-duty freezer bag. Label with the date and freeze for up to 3 months.
Re-heating instructions
From frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting.
- Microwave: Quickly re-heat the cooked chicken in a microwave however this will lead to soft skin.
- Stove or grill: Re-heat or cook on the stove over medium heat. Start cooking skin side down to ensure the skin is crispy. Cook until hot throughout - about 3-4 minutes.
Nutrition and dietary facts
(Per serving) Calories: 462kcal (21%), Protein: 26.4g (44%), Fat: 28.9g (36%), Saturated fat: 8.8g (59%), Carbohydrates: 25g (9%), Sugars: 6.7g (27%), Fibre: 3.2g (11%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.